This raspberry smoothie bowl is light, refreshing and delicious. Plus, it’s super easy to make, and it looks beautiful. I normally like to have regular smoothies for breakfast but sometimes, it’s fun to try something different and play with your food a little more!
I love to use berries in the morning as they are low in sugar, which helps to keep blood sugar stable. They are also packed with antioxidants and fibers, as well as vitamins and minerals. I love to use frozen berries as they are not moldy and as they make your smoothie or smoothie bowl cold and refreshing without having to add ice.
I topped with fresh raspberries (had some on hands), raw almonds and coconut flakes. It’s best to always soak your almonds in water before eating them as this process helps to neutralize enzyme inhibitors, and increases the nutritional value and make them easier to chew and digest. What I like to do is soak a handful of nuts in filtered water the night before and in the morning, I rinsed and drained them. Sometimes, I will dehydrate them to make them a little crunchy. You can also buy them raw and dehydrated – it’s a little pricier though.
This raspberry smoothie bowl is made with almond milk and coconut yogurt. I use homemade almond milk and raw coconut yogurt but you could also use unsweetened almond milk and plain coconut yogurt. Coconut yogurt is very healthy and promote digestive health.
This bowl is vegan and soy-free. No added sugars either. It makes a great breakfast or morning snack!
- ½ cup almond milk, homemade or unsweetened
- ½ cup coconut yogurt, raw or plain
- 2 small ripe bananas
- 1 cup frozen raspberries
- ½ tbsp maca, optional
- ¼ tsp vanilla bean
- Fresh raspberries (or any other berries), almonds and coconut flakes, to garnish.
- Blend all ingredients together and garnish with fresh fruits, almonds and coconut flakes.